March 03, 2010

At city'super we have literally hundreds of recipes made by star chefs and organized by our executive chef. Many of them made it to the store in printed format for customers to pick up, but shelf life of these recipes are kind of short. People do file them away in their own ways but isn't it such a waste if they are not available online?

Moleskine Passion Recipe Journal is really the first product allowing me to cross over our stationery department with our food division. I've borrowed one of the recipes from our recent "Italian food and wine from Sicily" event and converted the illustrator file into a MSK format (which is a PDF) just fit for the Moleskine Passion Recipe Journal. Imagine all those recipes including those from our cooking classes and demonstrations become available online in a searchable library, once downloaded what you need, you can choose to print and paste them onto your journal to create a book of your own, adding notes, rating, etc for your own future reference.

Readers from Moleskinerie and food lovers, I would like to ask for your comments about whether this 'system' is anything good for you. Is it useful as a practice? Do you find it hard to convert online recipes into the format you want in your journal? Do you think I should continue to pursue our executive chef to make the library online in this format?

If you already own a Moleskine Passion Recipe Journal, you can download and try this Ditalini with Borage recipe on your journal and see for yourself. Anxiously awaiting for your comments.

Comments

At city'super we have literally hundreds of recipes made by star chefs and organized by our executive chef. Many of them made it to the store in printed format for customers to pick up, but shelf life of these recipes are kind of short. People do file them away in their own ways but isn't it such a waste if they are not available online?

Moleskine Passion Recipe Journal is really the first product allowing me to cross over our stationery department with our food division. I've borrowed one of the recipes from our recent "Italian food and wine from Sicily" event and converted the illustrator file into a MSK format (which is a PDF) just fit for the Moleskine Passion Recipe Journal. Imagine all those recipes including those from our cooking classes and demonstrations become available online in a searchable library, once downloaded what you need, you can choose to print and paste them onto your journal to create a book of your own, adding notes, rating, etc for your own future reference.

Readers from Moleskinerie and food lovers, I would like to ask for your comments about whether this 'system' is anything good for you. Is it useful as a practice? Do you find it hard to convert online recipes into the format you want in your journal? Do you think I should continue to pursue our executive chef to make the library online in this format?

If you already own a Moleskine Passion Recipe Journal, you can download and try this Ditalini with Borage recipe on your journal and see for yourself. Anxiously awaiting for your comments.

Walter Isaacson: Steve JobsLove hearing the stories all over again, some of them especially what happened in the past few years are new to me. Most importantly it is a closer portrait of Steve than all other books about him. Isaacson recorded audios during his interview with Steve, check out 60 minutes special and you will hear Steve's own voice. RIP Steve. (****)